In our markets broad beans have just started appearing. A rare treat from the local villages. They are never seem to be in abundance so I always grab them while I can and freeze some. Here are two lovely recipes that make the most of this spring delicacy. Broad Bean Dip 600g fresh broad beans 2 large garlic cloves Small handfull of chopped dill Juice from half a lemon 4 tablespoons (60ml) extra virgin olive oil, plus extra for serving Pinch of sumac Pinch of red chilli flakes METHOD Bring a large saucepan of water to the boil and cook broad beans for 5 minutes. Drain and plunge into cold water. Drain again and remove the outer skins. Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac and chilli flakes. Serve with pitta or Turkish bread. Broad Beans with garlic yoghurt 175gr fresh broad beans Pinch of red chilli flakes Juice from half a lemon 1 tablespoon/15ml extra virgin olive oil Handful of chopped dill 2 large eggs 2 tablespoons/30ml white wine vinegar Finely chopped red onion For garlic yoghurt: 2 garlic cloves, crushed and finely chopped 6 tablespoons /90ml plain natural yoghurt METHOD Bring a large saucepan of water to the boil and cook broad beans for 5 minutes. Drain and plunge into cold water. Drain again and remove the outer skins. Combine the broad beans with dill, red pepper flakes, onion, lemon juice and olive oil. Season well with salt and freshly ground black pepper, mix well. İn a separate bowl mix the yoghurt, garlic and seasoning. Pour over the broad bean salad. In a small pan boil some water and add
In our markets broad beans have just started appearing. A rare treat from the local villages. They are never seem to be in abundance so I always grab them while I can and freeze some. Here are two lovely recipes that make the most of this spring delicacy. Broad Bean Dip 600g fresh broad beans 2
